Egg Curry

Name: Egg Curry
Yield: serves 4¿6
Ingredients: 4 tablespoons plain yogurt; 4 medium tomatoes (about 1 1/4 pounds), chopped; 3 tablespoons chickpea flour (also sold as gram flour or besan); One 1-inch piece fresh ginger, peeled and chopped; 3 teaspoons hot curry powder (I like Bolst’s Hot Curry Powder); 1 1/4–1 1/2 teaspoons salt; 2 tablespoons olive or canola oil; 1/2 teaspoon whole cumin seeds; 1/2 teaspoon whole mustard seeds; 1/4 teaspoon whole fennel seeds; 8–12 hard-boiled eggs, peeled and left whole

December 9, 2011

Here is a very easy-to-prepare egg curry. As the entire curry sauce is made in the blender, I call it a blender curry. If you like, 2–3 medium-sized boiled and diced (a 3/4-inch dice is best) potatoes may be added to the sauce at the same time as the eggs. Serve with rice or any of the three breads in this book. You may also have the curry with French or Italian bread.

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